Hou Xinqing (Joe Hou)

Chef Hou Xinqing's culinary philosophy is deeply rooted in the traditions of Huaiyang cuisine, one of China's four pillar cuisines, known for its meticulous ingredient selection and emphasis on preserving natural flavors. As a direct disciple of master chef Zhou Xiaoyan, Hou champions the Huaiyang essence of "大味至简" (da wei zhi jian), meaning great taste comes from simplicity or "less is more." This ethos guides his approach to using minimal flavoring, allowing the intrinsic qualities of each ingredient to shine. His vision extends to elevating common, often overlooked ingredients, particularly seasonal and locally sourced wild vegetables (yecai), which he believes possess an "innate vitality." Inspired by Nanjing's historical connection to these greens, Hou transforms what was once considered "wartime food" into sophisticated fine dining dishes. He seeks to bridge the gap between high-end gastronomy and everyday ingredients, demonstrating that "exquisite dishes can be made from ordinary ingredients." After years of refining his craft, Hou Xinqing transitioned from elaborate, "flashy innovations" and overt displays of knife work to a more "back to basics" style. He now meticulously balances innovation with tradition, proving that profound flavors can be achieved through the skillful application of just "oil, salt, soy sauce, vinegar, and sugar." His ultimate aim is to create dishes that are not only refined and aesthetically pleasing but also evoke familiar, comforting, and memorable tastes for diners. Chef Hou Xinqing is renowned for his authoritative command of Huaiyang cuisine, characterized by his exquisite technical mastery and innovative yet respectful approach to tradition. Universally recognized as "淮扬刀客" (Huaiyang Swordsman/Knife Master), his legendary knifework is a cornerstone of his style, enabling him to transform humble ingredients with precision, as exemplified by the delicate "tofu flowers" in his Crab Roe Tofu. His approach to flavor prioritizes the inherent taste of high-quality, seasonal ingredients, adhering to the principle of "using as little flavoring as possible." He masterfully balances the authentic flavors of Huaiyang with contemporary refinements and global inspirations, evidenced by his "refined, contemporary take on traditional favourites." Plating is also a key aspect, ensuring dishes are visually stunning and elegantly presented, often incorporating luxurious elements like caviar or milk foam to elevate the "颜值" (visual appeal). Chef Hou's most legendary signature dishes include: * **Braised Eight-Treasure Pigeon with Abalone**: A luxurious reinterpretation of a classic duck recipe, rich and exquisitely glazed. * **Crab Roe Tofu with Caviar (蟹粉豆腐配鱼子酱)**: A refined take on a traditional dish, showcasing his precise knife work on tofu, enhanced with rich crab roe and topped with caviar for a touch of modern luxury. * **Black Truffle Stuffed Reeve's Shad Belly with Meat (黑松露鮰鱼肚酿肉)**: A dish that employs a Cantonese/Hakka-inspired stuffing technique, resulting in a rich, flavorful creation, finished with black truffle slices and a luscious sauce derived from collagen-rich broths. * **Shrimp Paste Cabbage with Pacific White Shrimp (虾酱白菜基围虾)**: An example of his philosophy of elevating everyday ingredients, featuring common cabbage and shrimp enhanced with a fragrant shrimp paste and bone broth. * Other acclaimed dishes include **Fish Head Buddha Jumps Over the Wall (鱼头佛跳墙)**, **Steamed Yellow Croaker with Rice Cakes (年糕蒸黄鱼)**, and **Huai'an Tenderloin (淮安软兜)**.

Career

• Executive Chef at Jiangnan Wok, Nanjing
• Executive Chef at Jiangnan Wok · Yun, Nanjing

Mentored by Zhou Xiaoyan.